BLACK FOREST DELIGHT

BLACK FOREST DELIGHT image

Yield 16 Slices

Number Of Ingredients 8

1 pkg. (2-layer size) devil's food cake mix
1¼ cups water, divided
1 pkg. (4-serving size) Jell-O Brand Cherry Flavor Gelatin
2/3 cup Breakstone's or Knudsen Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square Baker's Semi-Sweet baking Chocolate, melted

Steps:

PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Loosen layers from sides of pan with knife or metal spatula. Cool 15 min. BRING 1 cup of the water to boil; stir into dry gelatin mix until completely dissolved. Add remaining ¼ cup water. Pierce cake layers with large fork at ½-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours. Mix sour cream and powdered sugar; gently stir in whipped topping. Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries. HOW-TO: Drizzle like a pro without using a pastry bag. Fill a small resealable plastic bag with melted chocolate; cut a small hole at one corner. Twist bag and squeeze to drizzle.